Rotisserie Chicken Recipes: Chefs on Store-Bought Chicken | Eater
"Praised by Shuai Wang as the best rotisserie chicken around and sold for about $5, this supermarket-roasted bird is valued for its seasoning (a bit mysterious) and clear value for money. Wang's typical routine is to eat the wings first, strip off all the skin and meat, reserve the skin and bones to make stock or ramen, chop the white meat for chicken salad, stir-fries or curry, and grill the leg the next day topped with a chimichurri brightened with lime and fish sauce — stretching one purchase into at least four meals." - Dana Hatic
